Yam & Black Bean Wraps
1 Sweet potato (yam), peeled and shredded (about 1 cup)
½ Cup chopped red onion
1 Cup black beans, rinsed and drained
2 Green onions, sliced
¼ Cup sunflower seeds, out of shell
2 Tablespoons light Italian or Caesar dressing
1 Teaspoon honey
6-to-8-inch flour tortillas, warmed to soften
In a skillet coated with nonstick cooking spray, sauté: shredded yams over medium high heat for about 5 minutes or until crisp tender. Transfer to bowl. In same skillet coated with nonstick cooking spray, sauté red onion for about 5 minutes until tender. Add sautéed onion, black beans, green onions, and peanuts to shredded yams, mixing well. In small bowl, mix together dressing and honey and toss with yam mixture to coat. Fill tortillas and wrap.
Recipe by: Holly Clegg.